INGREDIENTS

INSTRUCTIONS

Place the water in the cooker and begin bringing to the boil as you
remove the thin paperlike covering on the two medium garlic bulbs.
Break off the individual cloves (but do not peel) and discard the
root. Set the unpeeled cloves and the medium bunch parsley in the
water. Lock the lid in place. Over high heat bring to high pressure.
Lower the heat just enough to maintain high pressure and cook for 10
minutes. Allow the pressure to come down naturally or use a
quick-release method. Remove the lid, tilting it away from you to
allow any excess steam to escape. Allow the stock to cool slightly.
Pour the stock through a strainer into one or more storage  containers.
Discard the parsley. If you wish, you may squeeze the  garlic out of
the skins and mash or puree it. Stir the mashed garlic  into the stock
to thicken it. Alternatively, use the garlic puree as  a spread for
bread. Add salt to taste, if desired (but not if this  stock will be
used to cook beans). Cool and refrigerate for up to 3  days or freeze
up to 3 months. Makes approximately 3 cups.  NOTES : Formatted in
MasterCook 4.07 by Ellen Pickett  <ellen@qnetix.ca> 1999-June-11.
Recipe by: Lorna Sass, Great Vegetarian Cooking Under Pressure, p.71
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun
11, 1999, converted by MM_Buster v2.0l.

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